Use a hot grill to char halved plum tomatoes and thick slices of country bread to create this bruschetta. Combine the tomatoes with minced garlic, red-wine vinegar, red-pepper flakes, and fresh basil before mounding on grilled bread.
Otherwise ordinary shrimp skewers get an infusion of Thai-inspired flavor, thanks to a marinade and dipping sauce with chili paste and fish sauce. Look for both ingredients in supermarket ethnic-food aisles, in Asian grocery stores, and online.
This recipe has only one ingredient: clams. The shells are placed directly on the grates of the grill to steam open under the grill lid. Their natural juices are the only flavorings required. Place clams in a pot or bowl for serving, discarding any unopened ones.
Everything in this dish is grilled -- even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells helps them retain their flavor and keeps them from being overcooked.
A creamy, tangy sauce of peanut butter, mango chutney, lime juice, garlic, and soy sauce gives these chicken breast skewers irresistible appeal. In place of the chicken, you can also use beef, lamb, salmon, shrimp, or extra-firm tofu.
Links of Polish sausage are grilled to highlight their garlicky flavor. Sliced into small pieces, they contrast nicely with buttery Yukon gold potatoes with a light coating of grainy-mustard vinaigrette.
East meets West with this reinterpretation of traditional Louisiana grilled shrimp: Put shrimp on the fire until just pink, then toss with a Vietnamese-inflected sauce of lime, cilantro, and peanuts.
It only takes a few ingredients -- thin slices of salty prosciutto, delicate scallops, olive oil, lemon, and pepper -- to make these quick-cooking skewers that are an elegant starter to or an easy addition to any grilled menu.
To make this vegetable antipasto from Mario Batali, wrap fat asparagus spears in pancetta before searing on the grill. Drizzle them with citronette -- vinaigrette made with orange juice and zest, Dijon mustard, and extra-virgin olive oil -- and sprinkle with fresh thyme before serving.
